W&N Overproof is known as tasting like kerosene and being an acquired-taste. Many folks use it solely as a preservative in their home-made syrups and tinctures. jamaicans add it to their milk at bedtime (i like this, with cacao added as well). it tastes to me like karo syrup.

I love J Wray Overproof but it is very much an acquired taste and it's a challenge to tame the beast in cocktails. It makes a great combination rum in Planters Punch style drinks and it pairs superbly with the "Jasper's Mix" combination of lime juice, sugar, Angostura Botters and nutmeg. I'm also fond of H Wray and Ting Jamaican grapefruit soda with a good squeeze of lime.

I have to admit I have not tried it in milk and my stomach just turned a little thinking about it. But there are plenty of milk punch cocktails I love so maybe I need to give it a try.
_________________"If you keep on drinking rum, the world will soon be quit of a very dirty scoundrel."
Robert Louis Stevenson

I agree with thePorpoise. 2 oz of V/X will make a fine mai tai. I personally don't think it is absolutely necessary to use two different rums at all, especially if the one you use is good to start with.

And W + N is definitely an acquired taste. As is Chartruese, but the two of them together with falernum and lime juice in a Nuclear Daiquiri make a damn tasty, albeit strong, drink.

If you like Smith & Cross, you should check out the J Wray Overproof(or vice versa), it's brings the funk/hogo I like in a Jamaican rum. Really like it in the Jasper's Jamaican, as outlined in Haigh's "Vintage Spirits and Forgotten Cocktails" book

I originally made my mai tais with straight VX, its got a kick! I figure it should a luxury drink so I make it a bit softer nowadays. VX is one of those rums I try out in different drinks again & again.

W&N tastes exactly like what it is - 'white' 'overproof' 'jamaican' rum.

You dont need to put huge amounts in a drink to give a flavour, a half shot of W&N & a shot of normal rum will add something.

Got a bottle of R.L. Seale's 10 yrs. from a friend last night.
I have no idea what to do with this and what recipe to use it in. I think it is a sipping rum, any suggestions?
It says the company started making quality rum in Barbados during 1620's. and the island inhabitants, Bajans, (love that name, it is mentioned a lot in Beachbums new book) favor this rum.

I, too, use the Blackstrap for Corn N Oil. I think I recall somebody here saying they occasionally use it as a float in their Navy Grog as well.
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Two winners right there. I prefer the 15 as a sipper (one of my favorites), but a Mai Tai made with ED 12 and Appleton 12 is pretty much perfection.
_________________"If you keep on drinking rum, the world will soon be quit of a very dirty scoundrel."
Robert Louis Stevenson